Saturday, May 5, 2012

The Truth Behind Nutella

Consumers are being misled by the Nutella television ads that use words like “healthy” and “nutritious” to describe the product.

 The makers of the popular hazelnut-flavoured spread have agreed to a $3-million settlement to end four class-action suits filed in the United States that claimed that Nutella engaged in misleading marketing to portray its product as a healthy part of breakfast. 1

Nutella contains mainly sugar and modified palm oil and consists of little protein.  The court hearings will begin in California and New Jersey in July. 

Nutella contains over 55 per cent processed sugar, the consumption of which has been shown to cuase type 2 diabetes and other serious health problems.  Indeed, the serving size, 2 tablespoons, contains 200, 11 grams of fat – 3.5 of which are saturated fat (18 per cent of your daily recommended value) – and 21 grams of sugar. 1

1.      Thanh Ha, Tu. (2012, April 27). Nutella backs off 'balanced breakfast' claims after hit with $3-million lawsuit . The Globe and Mail.

Wednesday, April 11, 2012

Tourette Syndrome and children
Tourette Syndrome is an involuntary neurological disorder characterized by the following characteristics:
          - involuntary repeated rapid eye blinking, - tic involuntary repeated vocal sounds,
          - involuntary repeated rapid hands and/or feet and/or legs movements,
          - involuntary repeated rapid tic twitches of the mouth
The onset starts suddenly during childhood and persists if not treated. I have treated several cases using the cause and effect of allergies. The patients showed great improvement and noticeable reduction of te symptoms. My clinical experience points out to the following causes:
          - excessive usage of antibiotics,
          - allergic symptoms to certain food,
          - possible onset of fear or scare in child’s life
Screening of child’s life from birth till current time would reveal all or most of the causes.  

Dr. Fateh Srajeldin BSc., ND   Naturopathic and Allergy Clinic ( 416-207-0207

Sunday, April 8, 2012

Bicarbonate Increases Tumor pH and Inhibits Spontaneous Metastases

The above title is from an article of studies done recently on pH of cancerous tumors by a group of doctor. The findings are amazing in the treatment of cancer using Bicarbonate solution to stop cancer's growth. The study confirms and backs Dr. Tullio Simoncini's   studies. He is a roman doctor specializing in oncology, from Italy. ( This is a breakthrough in cancer treatment. You may read the article on the principles f the Bicarbonate treatment on the following article link Bicarbonate Increases Tumor pH and Inhibits Spontaneous Metastases. Good Luck

Dr. Fateh Srajeldin BSc., ND.
Toronto Ontario Canada

Hives, Fungus and Histamine

Food that may trigger Hives
Dr Fateh Srajeldin BSc., ND

Over the past 20 years, I found that hives are triggered by certain food consumption in the chronic presence of fungus in the body. This is hypersensitivity not an allergy to the food list below, rather it is the presence of a food item from the list below with an existing chronic presence of fungus. The presence of certain food, plus the presence of fungus (α toxin) trigger the body to release histamine as protective measure. The abundance release of histamine appears on the skin as hives. Therefore, any treatment that targets histamine stoppage is a band aid not a treatment. The treatment should address diet and fungus control. Those patients who are suffering from hives and were told by their physician that they have allergies, are advised to refrain from eating the following histamine associated foods. Any consumption of the following food would mean restarting the allergy reaction episodes. Patients suffering from allergies should be most careful and most cautious. Allergies vocabularies do not contain such phrases “I forgot”, “I did not think it will affect me”

Type of food
Dairy Products
Sea Food
Causes Itch
Uncooked food Release Histamine
●Egg whites


High in Histamine
●All Aged protein
●Fermented foods, Fermented products
●Uncooked fermented cheese (Brie, Cheddar, Camembert, Gruyere, Parmesan, Roquefort),
●Beef sausage, Pork sausage, Ham, Canned fish, Chicken, Fin fish, Shellfish, Milk (e.g., Cow, Goat), Chocolate, Red wine, Beer, Brewer's yeast, Sauerkraut, Soy, Spinach, Tomato,
●All fermented Vegetables (pickles)

Wednesday, April 6, 2011

Thymus therapy

Thymus Therapy

The German Society for Thymus Therapy has reported last week that many of the effects of aging are the result of de­creased immune function. Thymus extracts have been shown to be a powerful clinical tool and extremely versatile in treat­ing a wide variety of illnesses associated with aging and clini­cal conditions ranging from mild to life threatening. The fa­vorable clinical response combined with the lack of side ef­fects or toxicity makes the use of thymus extracts an impor­tant treatment option that has yet to be recognized on this continent.
The German Society for Thymus Therapy

Reported by Dr. Fateh Srajeldin BSc., ND 416-207-0207

Saturday, February 26, 2011

Vitamin D vs Allergies

Vitamin D and correlation to allergies
Researchers from Albert Einstein College of Medicine of Yeshiva University looked at the serum vitamin D levels in blood collected in 2005-2006 from a nationally representative sample of more than 3,100 children and adolescents and 3,400 adults.

Low vitamin D levels correlated with sensitivity to 11 of the 17 allergens tested.

A study shows that low vitamin D levels are associated with increased likelihood that children will develop allergies. 25/02/2011

Dr. Fateh Srajeldin BSc., ND 416-207-0207

Friday, January 28, 2011

Chilling of chicken meat

Chilling of chicken meat
Companies chill their chicken prior to shipping and print on their labels the chilling method. There are two methods in chilling:
1- water chilling,
2- air chilling,
the second method is far better to the value of your dollar. The first method (water chilling) causes the chicken drum to shrivel to approximately 2/3 of the precooking size due to water loss from meat, while the second method ( air chilling) does affect the size of precooking meat.

Thanks to Judy Abernethy for her educating moment.
Dr. Fateh Srajeldin BSc., ND 416-207-0207
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